Description
A flavorful loaf combining chocolate, espresso, and bananas for a moist and indulgent treat.
Ingredients
Scale
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ tsp espresso powder
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs (room temp)
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup ripe bananas (mashed)
- ½ cup dark chocolate chips + a few extra for the top
- ½ cup semi-sweet chocolate chips + a few extra for the top
- 1 tbsp all-purpose flour (for dusting chocolate chips)
- ¼ banana (2 long thin slices off of a banana)
- 1 tsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it lightly.
- Whisk together the all-purpose flour, cocoa powder, baking soda, kosher salt, and espresso powder in a large mixing bowl.
- Combine the olive oil, brown sugar, and granulated sugar in a separate bowl until well mixed.
- Add the room-temperature eggs, vanilla extract, and sour cream, mixing until smooth.
- Fold in the mashed bananas, ensuring they integrate while leaving some small chunks.
- Incorporate the dry mixture into the wet ingredients, folding gently until just combined.
- Dust the chocolate chips with a tablespoon of flour and fold them into the batter.
- Pour the mixture into the prepared loaf pan and place the thin banana slices atop the batter, sprinkling with granulated sugar.
- Bake for 55-65 minutes until a toothpick comes out with a few crumbs.
- Let the loaf cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
This bread stays delicious for several days and can be stored in an airtight container. It can also be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg